食品科学 ›› 2010, Vol. 31 ›› Issue (21): 258-261.doi: 10.7506/spkx1002-6630-201021058

• 生物工程 • 上一篇    下一篇

利用荧光假单胞菌固定化细胞生产2- 酮基-D- 葡萄糖酸

陈 萍1,苗晓燕1,张筱梅1,周 强2,孙文敬2,3,*   

  1. 1.保定学院生化系
    2.百勤异VC 钠有限公司 3.江苏大学食品与生物工程学院
  • 收稿日期:2010-08-30 修回日期:2010-10-20 出版日期:2010-11-15 发布日期:2010-12-29
  • 通讯作者: 孙文敬 E-mail:sunwenjing1919@163.com
  • 基金资助:

    江苏大学科研启动基金项目(08JDG029);江西省主要学科学术和技术带头人培养计划项目(2008DD00600);
    江西省科技支撑计划项目(赣财教[2008]147号)

Production of 2-Keto-D-Gluconic Acid Using Immobilized Pseudomonas fluorescens AR4

CHEN Ping1,MIAO Xiao-yan1, ZHANG Xiao-mei1,ZHOU Qiang2,SUN Wen-jing2,3,*   

  1. 1. Department of Biochemistry, Baoding University, Baoding 071000, China;2. Parchn Sodium Isovitamin C Co. Ltd., Dexing
    334221, China;3. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
  • Received:2010-08-30 Revised:2010-10-20 Online:2010-11-15 Published:2010-12-29
  • Contact: SUN Wen-jing E-mail:sunwenjing1919@163.com

摘要:

以海藻酸钠为载体固定荧光假单胞菌(Pseudomonas fluorescens)AR4,考察固定化细胞发酵生产2- 酮基-D-葡萄糖酸的条件。结果表明:利用5.0% 海藻酸钠制备的固定化细胞颗粒稳定性好,可重复利用7 次;发酵培养基中玉米浆的最适质量浓度为0.75g/100mL,固定化细胞的适宜发酵温度为30~36℃;在适宜的培养条件下,固定化细胞与游离细胞的2- 酮基-D- 葡萄糖酸产量及糖酸转化率基本相同,分别可达13.5g/100mL 和90.0% 左右。

关键词: 固定化细胞, 荧光假单胞菌, 2- 酮基-D- 葡萄糖酸, 海藻酸钠, 发酵

Abstract:

The cells of Pseudomonas fluorescens AR4 were immobilized by sodium alginate, and the optimization of fermentation conditions for producing 2-keto-D-gluconic acid by immobilized cells were investigated. The results showed that 5.0% of sodium alginate was the optimal carrier for immobilizing Pseudomonas fluorescens AR4 to give a high yield, and the immobilized cells could be reused for 7 times. The optimal concentration of corn steep liquor in fermentation medium was 0.75g/100 mL, and fermentation temperature was between 30 ℃ and 36 ℃. Under the optimal conditions, immobilized cells and free cells could give similar yield and conversion rate of 13.5 g/100 mL and 90.0%, respectively.

Key words: immobilized cell, Pseudomonas fluorescens, 2-keto-D-gluconic acid, sodium alginate, fermentation

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